Ingredients

• Prawn - 500 g
• Oil
• Mustard seeds - 1/2 tsp
• Jeera - 1/2 tsp
• Tejpatta (Bay leaves) - 2
• Dried red chilli- 2
• salt - to taste
• Sugar - 1 tsp
• Dhania patta - 1 bunch (chopped finely)
• Desi ghee- 1 tbsp
• Warm water - 1/2 cup
• Garam masala:
• Cloves- 4
• Small elaichi - 2
• Daalchini (cinnamon) - 1 inch
• Tomato - 1 medium size (chopped or pureed)
• Ginger Garlic paste - 1 heaped tbsp
• Grated coconut - 1 tbsp
• Cashewnut - 10
• To make special paste:
• Mustard seed - 1 tbsp
• Posta daana (poppy seeds) - 1 tbsp
• Cashewnut - 15
• Almond - 10
• Powdered masala:
• Haldi powder- 2tsp
• Jeera powder- 2 tsp
• Dhania powder- 2 tsp
• Red chilli powder- 2tsp
• Garam masala powder - 1 tsp
• Tandoori masala powder - 1 tsp (optional)

How to Make Shaahi Jhinga Masaledaar

• Clean the prawns well. Cut a small slit on the side and marinade the prawns in half of the powdered masalas (except garam masala and tandoori masala) and salt for 2 hours.
• Heat oil in the non-stick frying pan.
• Fry the cashewnut till light brown. Drain and keep aside.
• Drain excess water from the marinated prawn and fry for 5 minutes. Transfer prawns to a dry vessel.
• Put jeera, mustard seeds, tejpatta, dried red chilli and garam masala in the hot oil.
• When the jeera begins to splutter, add onion.
• Fry for 2 minutes, then add ginger garlic paste and all the remaining powdered masalas. Saute for 3 minutes.
• Add the tomato, special paste, coconut, and sugar.
• Add salt and saute everything for 5 minutes on slow flame.
• Add the fried prawns and water.
• Cook on slow flame covered for 3 minutes.
• Garnish with fried cashewnut and some dhania patta.
• Serve warm with rice or garam chapattis.